That's decent as a safe harbor type recipe. But there are actually considerable variations in "traditional". because traditional where? Ireland? Britain? American west? American east/Vermont? New Zealand? The acidity schedules differ, as do pitch rates. Some use predominantly TA, some pH.

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Taking an extended leave (until 2015) from the forums to build out my farm and dairy. Please e-mail or PM if you need anything.

That's decent as a safe harbor type recipe. But there are actually considerable variations in "traditional". because traditional where? Ireland? Britain? American west? American east/Vermont? New Zealand? The acidity schedules differ, as do pitch rates. Some use predominantly TA, some pH.

Point taken regarding "traditional" cheddar. I didn't think about regional variations. Curiously, what do you mean by "harbor type".